Serves 4
240 min
Slow Cooker Crème Brûlée
Recipe GLPRe65dcee21e06ed
A silky, elegant custard infused with warm cinnamon star tea, gently cooked in a slow cooker water bath. Each ramekin is topped with a crispy caramelized sugar crust for that signature crackle. Perfect for special occasions or an impressive dessert that's easier to make than you'd think.
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Ingredients
1¾ cup Heavy cream
¼ cup Whole milk
1½ Tbsp Cinnamon star tea
5 Large egg yolks
⅓ cup Granulated sugar
¼ tsp Fine sea salt
¼ cup Superfine sugar
1½ cup Water
Directions
Combine the heavy cream and whole milk in a medium saucepan. Place over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Remove the pan from heat and stir in the cinnamon star tea. Cover and let the tea steep for 15–20 minutes to infuse the cream with flavor. Strain the mixture through a fine sieve, discarding the tea leaves.
Allow the tea-infused cream to cool for a few minutes until it is warm but no longer piping hot.
Pour the cooled cream mixture into a medium mixing bowl.
Add the egg yolks, fine sea salt, and granulated sugar to the bowl with the cream.
Whisk the ingredients together until the sugar is completely dissolved and the mixture is smooth and well combined.
Pour about 1½ cups of water into the bottom of your slow cooker.
Arrange four 6-ounce ramekins or disposable aluminum foil ramekins in the slow cooker. Divide the custard mixture evenly among the ramekins, filling each about three-quarters full. Ensure the ramekins are submerged at least halfway in the water bath; add more water if needed. Cover the slow cooker with the lid and cook on low for 2–3 hours, until the custard is set and an instant-read thermometer inserted into the center registers 160°F.
Carefully remove the ramekins from the slow cooker using tongs or a slotted spoon. Let them cool at room temperature for about 10 minutes.
Transfer the ramekins to the refrigerator, uncovered, and chill for 60–75 minutes until the custard is completely cold. Once cool, cover each ramekin with plastic wrap and refrigerate until ready to serve.
When ready to serve, remove the custards from the refrigerator and let them sit at room temperature for 15 minutes.
Sprinkle about 1 teaspoon of superfine sugar evenly over the surface of each custard. Gently tilt and rotate each ramekin to distribute the sugar in an even layer. Using a kitchen torch, carefully heat the sugar until it melts, bubbles, and turns a deep golden amber color, creating a crisp, caramelized crust.
Allow the sugar crust to cool for 1–2 minutes until it hardens slightly before serving.
